Don’t knock it ‘til you try it! These cookies are AMAZING and blend the perfect hint of smoke with gooey milk chocolate. I wasn’t much of a baker prior to owning my pellet grill but when I saw how versatile these smokers are, I knew it was time to experiment. I can safely say this recipe competes with my wife’s super-secret chocolate chip recipe!
I am a big believer in mise en place when following this recipe. Simply put, get all your ingredients and measuring utensils out and ready to go. As I use each ingredient, I immediately put it away; almost like a checklist.
Here’s everything you’ll need to make a dozen cookies.
MITCH TIP: Mise en place (pronounced: meez ahn plah) is a French term for having all your ingredients measured and ready to go before you start cooking (or baking for this recipe). Cookie sheets and liners are prepared, mixing bowls and measuring utensils are set out. It makes the ACTUAL baking process super simple and fun (especially when your toddler INSISTS on helping!)
- mixer with whisk attachment
- separate bowl
- measuring utensils
- baking sheet
- baking sheet liner
- small bowl
- spoon (like for cereal or soup)
- 1 ½ cups of flour
- ½ teaspoon of baking soda
- 1/4 teaspoon of baking powder
- Heaping 1/2 teaspoon of sea salt
- one stick of room temperature butter
- ½ cup of white sugar
- ½ cup of brown sugar
- 1 egg
- 1 teaspoon of pure vanilla extract
- 1 cup (half a standard bag) of milk chocolate chips
- Fire up your grill to 375 degrees then prep your cookie sheet by placing your liner inside it. Make sure your butter is at room temp, too!
- Take group one ingredients and mix together in your mixer on medium speed. Once mixed, pour it into a separate bowl and set aside.
MITCH TIP: You simply want to get all ingredients mixed together; you can’t overdo it but you certainly can underdo it. Give yourself a minute or two to get these all blended properly.
- For group two, put the room temp butter in your mixing bowl first THEN add the sugars on top prior to mixing. Get the mixer going at medium-high speed and mix until it looks like a doughy/creamy texture, should take only a few minutes; continue to run the mixer.
- Add group three ingredients FIRST into a small bowl. Cracked the egg and make sure no shells come along then pour in the vanilla. Pour that combination into the mixing bowl while it’s mixing the butter and sugars. Continue to mix on medium-high speed until it becomes creamy. Once it becomes creamy, turn off the mixer, remove the mixing bowl and set aside.
- Pour dry ingredients into the mixing bowl and put the mixing bowl back on the mixer. Continue to mix on medium speed.
- Once it looks like dough, add your chocolate chips and mix on medium speed until it is all mixed well.
- Take a standard sized spoon from your kitchen and scoop a ball the size that’ll fit on that spoon and place it on the sheet. Do this until you have your sheet covered with dough balls all spaced out about two inches apart.
- Place on the grill for 11 minutes then check the cookies. They will look slightly underdone but are ready to pull.
MITCH TIP: The trick here is to look at the edges. If they are slightly golden/golden brown, then it’s time to pull them off the smoker. They will continue to cook in the next step.
- Let the cookies rest on the hot baking sheet for two full minutes.
- Carefully remove them from the sheet and rest on a plate until ready to consume!
- Repeat steps 7-10 until all dough has been baked then enjoy!
These cookies can sit out for up to seven days but, let’s be honest, these will NOT last all day!!